Experiential Dinner with Guest Chef Adrien Calmels
Join us for an intimate and experiential dinner in the kitchen with Guest Chef Adrien Calmels. Dinner will feature 10 curated courses paired with Balsall Creek wines.
Sunday, August 23
Doors Open @ 4:30PM, Dinner Begins at 5PM
Members: $165 | Non-Members: $195
plus a 20% service charge
ABOUT CHEF ADRIEN
Originally from Bend, Oregon, Chef Adrien left the Pacific Northwest more than a decade ago to pursue a career in some of the world’s leading fine dining kitchens. Along the way, he cooked in Paris, Hong Kong, and New York City, gaining experience at acclaimed restaurants including the three-Michelin-starred Tavie and Eleven Madison Park. Most recently, he served as Sous Chef at the original ōkta in McMinnville.
In 2024, Adrien received San Pellegrino’s Connection to Gastronomy Award for his creativity and culinary vision, along with the Sustainable Restaurant Association’s Social Responsibility Award for his commitment to thoughtful, locally driven sourcing.
Now back in Oregon full time, Adrien is focused on showcasing the Pacific Northwest through seasonal tasting menus built around the region’s farms, foragers and producers.
Annual Harvest Dinner
Join us for our annual Harvest Dinner on Sunday, September 13th @ 3:30PM. As only true Oregonians can, we love the fall, and harvest season is the kick off. Your ticket will include a family style dinner catered by Alchemy NW, Balsall Creek wine, and opportunities to explore the vines comparing the grapes that will yet to have been harvested. We hope you can make it!
This event is 21+
Tiered Member Discount | Non-Members: $150
Social: 25% Off, First: 50% Off, Second: 75% Off, Third: Complimentary
Contact info@balsallcreek.com if you need your member discount code.
Ravioli Making Class & Dinner
Roll up your sleeves and join us for an evening of creativity, connection, and culinary craftsmanship. This hands-on class celebrates the Italian art of fresh ravioli making, paired with an elegant three-course dinner and curated wine pairings from the Balsall Creek portfolio. Guided by Guest Chef Shannon Feltus of Urban Farm Foods, guests will make pasta dough from scratch, cut and stuff their own raviolis, and then enjoy their creation as part of the featured entrée during the three-course meal that follows the class. Dinner is hearty vegetarian featuring butternut squash and ricotta stuffed ravioli as the main course.
Your Experience Includes:
Welcome aperitivo
Guided instruction in handmade ravioli with Chef Shannon Feltus
Three-course dinner featuring your freshly made ravioli
Three curated wine pairings
Recipe cards to take home
Club Members: $100 | Non-Members: $125
Plus a 20% service charge
